Directions

In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.

Preheat a grill for medium heat. When hot, lightly oil the grate.

Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

Most Helpful Positive Review

Nov 14, 2007

Delicious and easy recipe to follow. Because the burgers use 1/2 lb meat each, and are then stuffed they come out to be pretty large burgers. The second time I made these instead of stuffing the burgers, I just seasoned the meat according to the recipe and topped the burgers with the roquefort and bacon, and they were just as tasty, and easier to eat!

Most Helpful Critical Review

Tried these last night using 80-20 ground chuck and gorgonzola cheese. They were fantastic! My kids weren't thrilled, but they'll definitely appeal to the adults in the chow line. I'm going to try making them the next time (soon) with cheddar crumbles and bacon for the kids, and follow the recipe exactly for the adults.

My Husband remembered these from when I had made them over a year ago and just re-requested them tonight. Again, very good. I recommend using blue or boursin cheese- tried nonfat feta and it just didn't have the same zing, although it did work. I also sauteed mushrooms and placed them atop with a little melted swiss cheese. (Doesn't overpower the other cheese because they are so distinct.)

I used all the elements but I was too lazy and too hungry to mess with the stuffing process. I had just bought a big bag of real bacon bits so I used about 2 heaping T per burger and mixed it in with the meat. Blue cheese went on the bottom bun and I added a slice of cheddar to the top. The burger wasn't stuffed but I sure was.

This made an excellent tasting burger and I was pleasantly surprised! I used gargonzola cheese and the tint of thyme was very good....something I would never have tried on my own. I used dried thyme, not fresh. This might be why another reviewer thought the thyme was overpowering. Remember, don't use the same measurement when switching. I would probably use only half the amount in any receipe when switching from fresh to dried. I didn't even have to use ketchup or mustard, etc. like I normally would. Just a slice of tomato, red onion and fresh lettuce on a Martin's Potato Roll was terrific. Since I had purchased a pint container of gargonzola and had extra burger (used 80%), I made 2 extra and placed them in the freezer. Remember to make them large and pretty flat before adding the cheese mixture. Seal the edges good so no cheese can escape while cooking. They will shrink while cooking and with both top and bottom patties, they are a pretty hardy burger. These would be great for most adults if trying to cook up something a little different for a change. No flavor was so overpowering that it can't be enjoyed by most. Just follow the directions and make sure to use half the amount of thyme if not using fresh.

This was a fantastic recipe. I didn't know what Roquefort cheese was so I stuck with blue cheese. Only thing i could suggest is making sure that you've sealed the cheese in really well in the hamburger. We had a big problem with the cheese dripping out. But other than that, it was perfect.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.